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Consolidated recipe Sponge cake with chopped butter

Sponge cake with chopped butter basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 350.5 kg prefabricated
in kind
in solids
in kind
in solids
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2Flour, premium85.5 315.57 269.81 110.61 94.57 
3Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 233.66 196.27 81.90 68.79 
4Granulated sugar99.85233.66 233.31 81.90 81.77 
Total35.7 64.3 1308.51 841.31 458.63 294.88 
Losses 6.1%51.31 17.99 
Output21.0 79.0 1000.00 790.00 276.90 
Losses before baking/boiling, shrinkage 3.04962%64.3 39.90 25.66 13.99 8.99 
Baking/boiling 18.61%236.13 82.76 
Losses after baking/boiling, shrinkage 3.04962%79.0 32.48 25.66 11.38 8.99